South Indian Vegetable Curry Recipe

Name: South Indian Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, cut into 1-inch chunks (about 2 cups); 3 large garlic cloves, peeled; 1 (2-inch-long 1-inch-diameter) piece peeled fresh ginger (about 2 ounces); 3 tablespoons sunflower oil; 1 tablespoon garam masala*; 2 teaspoons ground cumin; 1/2 serrano chile, seeded, chopped; 2 tablespoons tomato paste; 3 cups vegetable broth; 2 teaspoons (packed) golden brown sugar; 2 kaffir lime leaves**; 2 whole green cardamom pods; 1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes; 12 ounces russet potatoes, peeled, cut into 1-inch cubes; 1 1/4 cups finely grated peeled fresh coconut (about 4 ounces; grated in processor); 2 large carrots, peeled, cut into 1/2-inch rounds; 2 tomatoes, cored, chopped; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 ounces baby spinach leaves (optional); 2 tablespoons chopped fresh cilantro

Servings: persons

1 large onion, cut into 1-inch chunks (about 2 cups)
3 large garlic cloves, peeled
1 (2-inch-long 1-inch-diameter) piece peeled fresh ginger (about 2 ounces)
3 tablespoons sunflower oil
1 tablespoon garam masala*
2 teaspoons ground cumin
1/2 serrano chile, seeded, chopped
2 tablespoons tomato paste
3 cups vegetable broth
2 teaspoons (packed) golden brown sugar
2 kaffir lime leaves**
2 whole green cardamom pods
1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
12 ounces russet potatoes, peeled, cut into 1-inch cubes
1 1/4 cups finely grated peeled fresh coconut (about 4 ounces; grated in processor)
2 large carrots, peeled, cut into 1/2-inch rounds
2 tomatoes, cored, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces baby spinach leaves (optional)
2 tablespoons chopped fresh cilantro

1
Puree first 7 ingredients in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer.
2
Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD
3
Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and serve.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 large onion, cut into 1-inch chunks (about 2 cups), 3 large garlic cloves, peeled, 1 (2-inch-long 1-inch-diameter) piece peeled fresh ginger (about 2 ounces), 3 tablespoons sunflower oil, and more.

Yes, South Indian Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Vegetable Curry

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